Gluten Free

Poached eggs / egg benedict – brunch time – gluten free recipe

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Coeliac problems solved. Coeliac life is not hard when you know how. We are going to show you how to eat gluten-free!

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How to poach an egg, with great results every time. It’s easy! Poached eggs are great food for brunch.

Ingredients:
2 fresh eggs
Apple vinegar
Salt

To serve:
Gluten free ciabata
Butter
Cheddar
Arugula
Cherry tomatoes
Fresh black pepper
Smoked salmon

Method:
The key to success here is freshness.

Fill the pan with no less than 2.5cm of water from a boiling kettle. Than add salt and apple vinegar.

What you need to see is the merest trace of tiny bubbles beginning to form over the base of the pan.

Now break in the eggs, one at a time, or I think it helps to break the eggs into little bowls before slip them onto the hot water then set the timer for 3 minute, and let the water barely simmer.

When the time is up, gently and carefully lift each egg out of the water on the draining spoon, letting it drain for a few seconds.

Easy serving – gluten free ciabata with butter, cheddar and arigula. Put some cherry tomatoes and smoked salmon. Finally add the poached egg and fresh black pepper.

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